Classic Pumpkin Pie [Video]

Catalina Castravet
By Catalina Castravet
5 from 9 reviews

Desserts Pies and Tarts Pumpkin Recipes Recipes Thanksgiving Recipes Vegetarian

Cook time Cook time: 1 hour

Homemade Pumpkin Pie recipe is easy and full of fall flavors that your guests will surely appreciate! With an easy no-fail homemade buttery crust, it is perfect for the holidays!

Pies are a classic comfort food! Savory or sweet, take your pick from our collection of recipes for pies including those for Sweet Potato pie, Classic Blueberry pie, and Strawberry pie!

Classic Pumpkin Pie Recipe

This Pumpkin Pie recipe is timely for the season. It is almost Thanksgiving and this dessert is perfect for it!

I like how the spices uplift the pumpkin flavor of this dish. And the whole thing is simply decadent and irresistibly yummy!

Prepare it from scratch, from the homemade crust to the homemade filling, this dessert is worth the effort!

As it cooks in the oven this morning, the aroma was so good that I wanted it all for myself. No wonder, my extended family keeps on requesting this particular dish every single year as they visit us for the holidays. This is that good.

Start a family tradition now with this easy recipe!

Is Pumpkin Pie healthy?

The pumpkin itself is rich in fiber, antioxidants, vitamins, and minerals including vitamin A, potassium, vitamin C. Beta-carotene, an antioxidant found in it, along with vitamin A is linked to good eye health, strong immunity, and cancer prevention.

You get all of these benefits without the guilt because it is low in calories at about 49 calories for 245 grams. This leaves you plenty of room for the other components of the pie which adds more calories.

The crust, for example, is rich in carbohydrates and the dairy added in the filling adds calories, too. There are workarounds, though. So, do not worry!

You can make this from scratch, meaning you do not need to buy the canned puree. But if you do, just make sure that you choose the plain one. This way, you can moderate how much sugar you put into it.

How does Pumpkin Pie taste like?

Classic pumpkin pie is dense and thick but at the same time, it is smooth and slick. Each bite is packed with fall flavors!

It tastes similar to sweet potato pie because they almost have the same spices but it is a lot less sweet. Speaking of the spices, it has the earthy and woody combination of cinnamon, ground ginger, nutmeg, cloves, and the optional allspice.

How to make the best Pumpkin Pie?

  1. Prepare the crust: Combine the dry ingredients using a food processor and give the mixture a few quick pulses. Add in cold butter and process until crumbs form. Add iced water until small clumps form. Check if the dough is sticky and if not, add more water. Be careful though to not overdo it, or you might end up with a wet mess. Make two disks out of the dough, cover with plastic, and refrigerate for an hour.
  2. Prepare the filling: In a bowl, combine the spices and the rest of the filling ingredients until fully combined.
  3. Assemble: Fit the dough into the baking dish while tucking the edge. Spread the filling in it.
  4. Bake: Preheat the oven at 350 degrees, and then, put the baking dish in. Bake for about 55 to 60 minutes. Check for doneness. Insert a toothpick and it must come out almost clean. Also, the center of the pie must still be a little jiggly.
  5. Serve: Allow it to cool for about an hour before topping with whipped cream.

What is the difference between homemade and canned pumpkin pie filling?

Both contain pureed pumpkin that is flavored with the same spices and sugar. The canned version might contain more carotenoids and vitamin A since it is more concentrated but you cannot control the sweetness.

If you want to control how much of the spices and sugar to use, then, opt for the homemade one. To make the puree from scratch, follow these steps:

  • Cut the whole pumpkin in two, remove the seeds and pulp.
  • Bake in the oven while covered with foil. The oven must be preheated at 325 degrees Fahrenheit.
  • Once tender, shred the flesh using a fork and process in the blender until smooth.

How to store leftovers?

  • Refrigerate: Store it with a loose cover of foil or plastic, and it will last about 3 to 4 days in the fridge.
  • Freeze: Frozen, it can stay good for up to a month. First, put it in a pie pan that you can freeze. Then, wrap it in foil to protect against freezer burn. When ready to serve, allow it to thaw overnight in the fridge

Pumpkin pie tips:

  • Make sure that you do not undercook it, or else, the center might sink. But that is ok, just put whipped cream over that area, and the taste will still be as good if not creamier.
  • Be careful not to overcook it as well to avoid cracks. Also, do not take it out of the oven right away. Instead, open the door for a while with the oven turned off. This is to slow down the cooling which could also cause cracks.
  • To remedy the cracks, try putting decorations cut out from a sheet of dough to hide them. No one would know, believe me!

More delicious pumpkin desserts:


Homemade Pumpkin Pie recipe is easy and full of fall flavors that your guests will surely appreciate! #pumpkinpie #pumpkin #thanksgiving #sweetandsavorymeals #thanksgivingrecipes

Classic Pumpkin Pie

Homemade Pumpkin Pie recipe is easy and full of fall flavors that your guests will surely appreciate! With an easy no-fail homemade buttery crust, it is perfect for the holidays!
5 from 9 votes
Save Print Pin Rate
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 10 slices
Calories: 529kcal
Author: Catalina Castravet



  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup butter (diced into 1/4" pieces)
  • 6 tablespoons ice water

Pumpkin Pie Filling:

  • 2 cups pumpkin purée (from a sugar pumpkin OR 1 15-ounce can of pumpkin purée)
  • 1/3 cup unsalted butter (melted)
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/4 cup maple syrup
  • 1 cup heavy cream
  • 2 large eggs
  • 2 egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Egg Wash:

  • 1 large egg (beaten)
  • 1 tablespoon milk

Cinnamon Whipped Cream:

  • 2 cups heavy whipping cream (cold)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


  • Candy pumpkins


Pie Crust:

  • Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
  • Add very cold diced butter and pulse again, until the mixture looks dry and like coarse crumbs.
  • Add ice water and pulse just until moist small clumps are formed. Pause and tough the dough with your fingers, if it sticks together, you have added enough water. If it's still too dry, add more water, a teaspoon at a time. Be careful not to add too much water or the dough will be sticky.
  • Make a ball and place the dough onto a clean work surface, divide it in half, form two balls and press them into two disks. Cover with plastic wrap and refrigerate 1 hour before using.


  • Beat the eggs and egg yolks in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, and flour.
  • Mix in the pumpkin purée, maple syrup, and melted butter.
  • Add the cream and stir together until everything is well combined.

Assemble the Pie:

  • On a floured work surface, roll out one of the disks of chilled dough, making a circle 12 inches in diameter.
  • Carefully place the dough into a 9×2 inch pie dish and tuck it in with your fingers. Trim excess dough off the edges and flute the edges.
  • Spread the filling into prepared crust. Brush the edges with egg wash.
  • Bake for 55-60 minutes or until the center is just slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean.
  • Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving.
  • Serve with whipped cream.


  • Preheat oven to 425 degrees F.
  • Bake for 15 minutes, lower the temperature to 350 degrees Bake for 45 to 55 minutes more or until a knife tip inserted into the center comes out just a bit wet but relatively clean. The center should be just barely jiggly.
  • Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving.

Cinnamon Whipped Cream:

  • Add cream, sugar, vanilla, and cinnamon to a large bowl.
  • Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  • Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto pie right before serving.
  • Garnish with candy pumpkins.



Calories: 529kcal | Carbohydrates: 61g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 387mg | Potassium: 349mg | Fiber: 4g | Sugar: 34g | Vitamin A: 8943IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 3mg
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This looks so good. My boys had me make pumpkin pie for the first time last year. While I did okay, I wish I would have had this recipe so I wouldn't have been all over the place.



Yum! I'm seeing all these pumpkin recipes online and it's making me hungry. LOL. My SIL makes such a delicious pumpkin pie. I have never tried preparing one myself. Maybe later. :)



Pumpkin pie is one of my favorites. I don't think I have ever made it myself before though. I'm looking forward to giving your recipe a try real soon.



Great instructions. I've always wanted to try to make a homemade pumpkin pie. I think I can do it with this. Pinned.



Pumpkin pie is my favorite. I love how you’ve added the cinnamon whipped cream and candy garnish, it really makes a lovely looking pie!


Barbies Beauty Bits

My all time favorite. I so love me some pumpkin pie, I could just eating the filling!


Star Traci

You just made my son so happy. He loves pumpkin pie but I've never tried to make it before.I just might now! :) Traci


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